Classic Potato and Cheese Pierogi

Name: Classic Potato and Cheese Pierogi
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 300 g all-purpose flour; 1 each egg, lightly beaten; 180 ml warm water, about 40°C (100°F); 30 g unsalted butter, melted, for dough; 5 g kosher salt, plus more for water; 500 g russet potato, peeled and quartered; 1 each yellow onion, finely chopped; 60 g unsalted butter, divided; 150 g cheddar cheese, shredded; 120 ml sour cream, for serving; 2 g black pepper, freshly ground; 5 g salt

Tender, pillowy dumplings filled with creamy potato and cheddar, boiled then pan-fried until golden. A comforting Eastern European classic that's perfect for a cozy dinner.

⏱ 60 min prep · 30 min cook · medium

Servings

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Ingredients

300 g all-purpose flour
1 egg lightly beaten
180 ml warm water about 40°C (100°F)
30 g unsalted butter melted, for dough
5 g kosher salt plus more for water
500 g russet potato peeled and quartered
1 yellow onion finely chopped
60 g unsalted butter divided
150 g cheddar cheese shredded
120 ml sour cream for serving
2 g black pepper freshly ground
5 g salt

Nutritionper serving (4 total: 3110 kcal)

Calories	780
Protein	22g
Fat	39g
Carbs	84g
Fiber	5g
Sugar	3g
Sodium	780mg

Excludes 1 ingredient without data.

Gear for this recipe

Method

1
In a large bowl, whisk together flour and salt. Make a well in the center and add the beaten egg, melted butter, and warm water. Mix with a fork until a shaggy dough forms.
2
Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. The dough should be soft and slightly tacky.
⏲ 5 min
3
Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
⏲ 30 min
4
Boiling
While the dough rests, place the potatoes in a medium pot and cover with cold salted water. Bring to a boil and cook until fork-tender, about 15 minutes.
⏲ 15 min
5
Drain the potatoes and return them to the pot. Mash until smooth and set aside.
6
Sautéing
In a skillet, melt 2 tablespoons of the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and golden brown, about 8 minutes.
⏲ 8 min
7
Add the sautéed onions to the mashed potatoes along with the shredded cheddar, salt, and black pepper. Mix until well combined and taste for seasoning.
8
On a lightly floured surface, roll the rested dough out to about 3mm (1/8 inch) thickness. Use a 7.5cm (3-inch) round cutter to cut out circles. Gather and reroll scraps.
9
Place a heaping teaspoon of the potato filling in the center of each dough circle. Fold the dough over to create a half-moon and press the edges firmly to seal, ensuring no air pockets.
10
Boiling
Bring a large pot of salted water to a gentle boil. Working in batches, add the pierogi and cook until they float to the surface, then cook for 2 more minutes. Remove with a slotted spoon.
⏲ 3 min
11
Pan-frying
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the boiled pierogi in a single layer and cook until golden brown and crispy on both sides, about 3 minutes per side. Work in batches, adding more butter if needed.
⏲ 3 min
12
Serve the pierogi hot with a dollop of sour cream and a sprinkling of black pepper.